This Fluffy Vanilla Sponge Cake is incredibly soft, light, and airy with a delicate crumb that melts in your mouth. It’s a classic cake that’s perfect on its own or as a base for layered cakes and desserts.
With simple ingredients and the right technique, you can achieve a bakery-style sponge cake at home.
📝 Ingredients
Dry Ingredients:
- 1 ½ cups (180g) all-purpose flour (sifted twice)
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- ½ cup (120ml) whole milk (room temperature)
- ¼ cup (60g) unsalted butter
- 1 tbsp vanilla extract
👨🍳 Step-by-Step Instructions (Detailed)
🔹 Step 1: Prepare Oven & Pan
- Preheat oven to 350°F (175°C)
- Grease and line a round cake pan with parchment paper
🔹 Step 2: Sift Dry Ingredients
- In a bowl, sift together:
- Flour
- Baking powder
- Salt
👉 Sifting twice makes the cake extra light
🔹 Step 3: Beat Eggs & Sugar (Key Step)
- In a large bowl, beat eggs and sugar
- Mix for 5–6 minutes until:
- Pale in color
- Thick and fluffy
👉 This step creates the sponge texture
🔹 Step 4: Heat Milk & Butter
- Warm milk and butter together until butter melts
- Do not boil—just warm
🔹 Step 5: Add Vanilla
- Stir vanilla extract into the milk mixture
🔹 Step 6: Combine Dry Ingredients
- Gently fold dry ingredients into egg mixture
- Use a spatula and fold slowly
⚠️ Do not overmix
🔹 Step 7: Add Milk Mixture
- Slowly pour warm milk-butter mixture into batter
- Fold gently until smooth
🔹 Step 8: Pour Batter
- Pour into prepared pan
- Tap lightly to remove air bubbles
🔹 Step 9: Bake
- Bake for 30–35 minutes
- Toothpick should come out clean
🔹 Step 10: Cool
- Let cake cool for 10 minutes
- Transfer to rack and cool completely
💡 Pro Tips
- Beat eggs properly for airy texture
- Always fold gently to keep air inside
- Use room temperature ingredients
- Do not open oven early
❓ FAQ (Frequently Asked Questions)
Why is my sponge cake not fluffy?
Eggs may not have been beaten enough or batter was overmixed.
Can I use oil instead of butter?
Yes, but butter gives better flavor.
Can I turn this into a layered cake?
Yes! Slice horizontally and add cream or frosting.
How do I store it?
Store at room temperature for 2–3 days.
Can I freeze sponge cake?
Yes, wrap tightly and freeze for up to 2 months.
⭐ Conclusion
This fluffy vanilla sponge cake recipe is soft, light, and perfect for any occasion. Whether served plain or decorated, it’s a must-have classic in your baking collection.
